Table of contents:
- Ingredients for potatoes with mushrooms and chicken
- Method of cooking potatoes with mushrooms and chicken in a pan
Potatoes with mushrooms and chicken - a classic and win-win combination of products! This dish is easy to cook in a pan. In less than an hour, you will get a delicious roast for lunch or dinner. Any mushrooms are suitable for the recipe - champignons, chanterelles, aspen mushrooms, boletus. To preserve wild mushrooms for several days, you can boil them in salted water and store them in the refrigerator, and mushroom broth is always useful for soup or sauce. Serving such a roast is convenient in portioned cast-iron pans - such a serving looks delicious at home.
- Cooking time: 45 minutes
- Servings: 3-4
Ingredients for potatoes with mushrooms and chicken
- 500 g of young potatoes;
- 300 g chicken fillet;
- 300 g of boiled mushrooms;
- 1 onion;
- 1 red bell pepper;
- 2 cloves of garlic;
- 20 ml of vegetable oil;
- 30 g butter;
- 40 g green basil;
- salt, pepper, green onions.
Method of cooking potatoes with mushrooms and chicken in a pan
We put young potatoes for a recipe for potatoes with mushrooms and chicken in a pan for a few minutes in a container with cold water, rinse thoroughly, scrape off the skin. Cut large potato tubers in half, leave small ones intact. Put the potatoes in a saucepan, pour boiling water, pour in a teaspoon of salt. Cook for 15 minutes after boiling water, check readiness with a match or wooden stick.
We drain the water from the finished potatoes.
Pour refined odorless vegetable oil into a large frying pan with a non-stick coating, heat. Put chopped onions in the heated oil, sprinkle with a pinch of salt, fry for 5 minutes to soften the onion.
Rinse the chicken fillet with cold water, dry it with a paper towel. Cut the chicken across the fibers into long, narrow strips. Shift the fried onion to the side, lay out the chopped chicken. Fry for several minutes over high heat.
Cut a pod of sweet bell pepper in half, remove the stalk with seeds, rinse the halves with water to wash off the remnants of the seeds. Cut the pulp into small cubes, add the chopped pepper to the chicken and onion.
Chop boiled mushrooms or fresh champignons finely. Put the chopped mushrooms in a frying pan, stir, cook over medium heat for 10 minutes.
A few minutes before cooking, salt and pepper with freshly ground black pepper. Fold the green basil leaves, roll them up, cut them into thin strips. Sprinkle the finished roast with chopped basil.
Melt the butter in a separate frying pan. To prevent the butter from burning, I advise you to grease the pan with a drop of vegetable oil. Put the boiled potatoes in the heated oil, fry until golden brown over high heat.
Put the fried potatoes on the chicken with mushrooms, pour over the melted butter in which the potatoes were fried, mix gently so that the potatoes are saturated with the juices from the roast.
We spread the potatoes with mushrooms and chicken in a portioned pan, sprinkle with finely chopped green onions, serve immediately. Bon Appetit!
Any fresh or pickled vegetables can be served with this dish, or you can prepare a vegetable salad of tomatoes, cucumbers and sweet onions.